Canvass
Jan 7, 2026
5 recorded violations
Official wording
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Inspector’s notes
OBSERVED EMPLOYEE STORE OPEN EATEN FOOD WITH SPOON NEAR KNIVES AND OTHER UTENSILS UNDER PREP TABLE SHELF WHILE PREPARING SALMON. INSTRUCTED TO PROVIDE SEPERATE AREA ON PREMISE FOR EMPLOYEES TO CONSUME FOOD IN ORDER TO PREVENT POSSIBLE CONTAMINATION.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
APPROVED THAWING METHODS USED
Inspector’s notes
OBERVED 10 LBS TUNA AND 5 LBS CHICKEN STORED ON SHELVING RACK OF PREP TABLE THAWING. INSTRUCTED TO THAW UNDER REFRIGERATION OR UNDER CONTIUNOUS RUNNING WATER.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
THERMOMETERS PROVIDED & ACCURATE
Inspector’s notes
UNABLE TO LOCATE THERMOMETER INSIDE REACH IN COOLER LOCATED IN REAR PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
Inspector’s notes
OBSERVED DRIES FOOD DEBRIS (SUGAR AND OTHER WORKING INGREDIENTS) ON FLOORS IN REAR DRY STORAGE ALONG WALLS AND UNDER PREP SHELVES AND BEHIND COOLING EQUIPMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
ALLERGEN TRAINING AS REQUIRED
Inspector’s notes
INSTRUCTED TO PROVIDE ALLERGEN TRAINING CERTIFICATE FOR 2 OF 3 CERTIFIED FOOD MANAGERS CERTIFICATE HOLDERS AND MAINTAIN ON SITE FOR REVIEW.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Chicago Department of Public Health, Jan 7, 2026 · Original Source